Almond Mhencha

Ingredients

• 250 gBlanched almonds, finely ground
• 100 gPowdered sugar
• 75 gButter, melted
• 2 tbspOrange blossom water
• 1 tspGround cinnamon
• 0.5 tspGround ginger
• 1 tspSalt
• 10Sheets phyllo pastry
• 50 gButter, melted (for brushing)
• 3 tbspHoney (for glazing)
• 50 gWhole almonds or pistachios, chopped (for topping)

Instructions

1. 1

   Make almond filling: In a bowl, combine finely ground blanched almonds, powdered sugar, melted butter, orange blossom water, ground cinnamon, ground ginger, and salt until you have a moist, fragrant almond paste.

2. 2

   Prepare phyllo: Preheat oven to 180°C (350°F). Place a phyllo sheet on a work surface. Brush lightly with melted butter.

3. 3

   Roll and coil: Spread a thin line of almond filling along one long edge of the phyllo sheet, leaving a border. Roll tightly, then coil the roll into a spiral shape.

4. 4

   Form mhencha: Place the coil on a parchment-lined baking sheet. Repeat with remaining phyllo sheets and filling, arranging spirals side by side or stacking them in a spiral to form one large mhencha.

5. 5

   Brush with butter and honey: Brush the entire surface with remaining melted butter. Drizzle with honey.

6. 6

   Bake: Bake for 25–30 minutes until golden brown and crispy.

7. 7

   Cool and serve: Remove from oven and let cool for 5 minutes. Sprinkle with chopped whole almonds or pistachios. Serve warm, cut into wedges.